Caption: Michael Cole (right) presents his platter to judges at Bocuse d’Or Australia 2017. Michael and his commis Laura Skvor went on to compete at the Grand Finale in Lyon in January 2019.

Photo credit: Sydney Low.

Media release: 3 March 2021

Australia’s chefs are invited to take a bold step on ‘The Road to Lyon’ and enter the world’s most prestigious culinary competition, the Bocuse d’Or.

Created by acclaimed French chef Paul Bocuse, the Bocuse d’Or (Gold Bocuse) is held in countries all over the world, with regional semi-finals followed by a Grand Finale every second year in Lyon, France.

Although Australia is unable to compete in the Grand Finale in Lyon this year due to restrictions on travel, the Bocuse d’Or Australia 2021 will be held in Melbourne on Sunday 27 June.

Four finalists and their commis (assistant) chefs will compete at Foodservice Australia at Melbourne Convention & Exhibition Centre in front of a live audience. The competition is not for the faint-hearted – finalists have five and half hours to prepare two world-class dishes, one presented to judges on a platter and one on a plate.

Bocuse d’Or Australia’s President Tom Milligan, himself a former competitor, says participating is a once-in-a-lifetime chance for a chef to challenge themselves and represent their country amongst elite chefs on a world stage.

“The past 12 months have been exceedingly difficult for chefs around the world,” he says. “It is my hope that competing in the Bocuse d’Or will remind our chefs why they love cooking and inspire them to take Australia’s culinary reputation to the next level.”

This year, the winner of the Bocuse d’Or Australia will receive a trophy and prizes, as well as the title and a trip to compete in the Bocuse d’Or Asia Pacific 2022. If placed in the top five in this regional event, they will qualify to compete in the Grand Finale in Lyon in 2023.

Milligan confides that his panel of judges, including Scott Pickett and Philippe Mouchel, are looking for a chef whose talent goes beyond cooking.

“He or she must have the tenacity and the drive to succeed, the ability to create masterpieces under immense pressure, and the support of their employer and family to train and compete at events in Asia and Europe,” he says.

To enter go to www.bocusedoraustralia.com.au for competition information, rules and entry form. Entries close 16 May 2021.

Bocuse d’Or Australia 2021

9am-3pm, Sunday 27 June 2021

Foodservice Australia, Melbourne Convention & Exhibition Centre

Entry to Foodservice Australia trade show is restricted to people over 16 years who are working in the food, baking and hospitality industries.

Pre-register for free entry online at www.foodserviceaustralia.com.au

For information and entry forms go to www.bocusedoraustralia.com.au/enter-now. Entries close 16 May 2021.

Note to Editors:

Held every two years since January 1987, the Bocuse d’Or was created by Paul Bocuse to bring together 24 young chefs from all over the world, to compete in a stadium-like contest reflecting those held by major sporting codes.

The chefs must prepare superb dishes within five hours 35 minutes, live in front of an enthusiastic audience at the Sirha trade show. A jury composed of the Presidents representing Bocuse d’Or in each country assesses each dish.

Before reaching this final stage of the competition, Chefs must first pass a selection process, in their country and in their region.

Australian chefs who have competed include Tom Milligan, George Calombaris, Joseph Vargetto, Scott Pickett, Luke Croston, Russell Clarke, Shannon Kellam, Dan Arnold and Michael Cole.

For further information go to www.bocusedoraustralia.com.au